Saturday, January 31, 2009 0 Comments

Laksa Fried Rice Recipe

A different kind of fried rice, cooked with laksa paste. 
Add zest with the sliced pickled green chillies.

Serves 5


3 tbsp Olive Oil
5 cups day-old Rice
5 cloves Garlic, pressed
3 Shallots, finely sliced
1 Chicken Thigh, cut into small chunks
1 cup Vegetable Fish Cake, cut into small chunks
1 cup Bean Sprouts
1/2 cup Spring Onion, finely chopped
1/2 cup Laksa Leaves, finely chopped
1/4 cup Carrot, cut into cubes
1/4 cup Green Peas
1/4 cup Corn Kernels
2 to 3 tbsp laksa paste
2 large Eggs, slightly beaten
Salt & Pepper


1/4 cup Pickled Green Chillies, thinly sliced

Heat wok on high heat.
Splash olive oil in the wok.
Brown the garlic.
Caramelise the shallots.
Saute the chicken and vegetable fish cake chunks for 7 minutes.
Add the carrot, green peas, corn, bean sprouts. 
Cook for another 3 minutes.
Add the laksa paste and mix well.
Throw in the rice. Mix thoroughly. Cook for 5 minutes.
Toss in the spring onion and laksa leaves.
Season with salt and pepper.
Slowly pour the slightly beaten egg a little at a time. Stir well.
Cook for another 3 minutes.
Transfer fried rice in a platter.
Garnish with pickled green chillies and cilantro.

Serve immediately.

Tuesday, January 27, 2009 0 Comments

Homemade Pickled Jalapeno Recipe

Hot Stuff!


15 Fresh, Crunchy Jalapeno
10 Baby Carrots
A handful Cauliflower Florets
6 Quail Eggs
1 tbsp Kosher Salt
1/2 tbsp Sugar
Peppercorns, coarsely ground
1 cup Apple Cider Vinegar or White Vinegar
1 cup Water

Wash the jalapeno chillies well. 
Cut a cross at the tip end of each jalapeno chilli for the liquid to penetrate.

Boil the water and vinegar together in a sauce pan. 
Add the salt, pepper and sugar.
Once the salt and sugar are dissolved, add in the cauliflower florets
and baby carrots. 
Boil for 2 minutes. Then turn off the fire. 
Take out the cauliflower florets and baby carrots from the liquid.
Set aside the vinegar mixture and let it cool at room temperature.
Hard boil the quail eggs and peel off the shells.

Arrange the jalapeno chillies, cauliflower florets, quail eggs and baby carrots in a
clean, dry and sterilised bottle. 
Slowly pour the vinegar mixture into the bottle.
Make sure all the ingredients are well covered by the vinegar mixture.
Cover and seal tightly. 
Give it a 10 minutes hot water bath.

Once opened, the pickles can be kept in the refrigerator for a couple of months. 

TIP: you can add peeled cloves of garlic, fresh sprigs of thyme, marjoram and oregano into the bottle after you have arranged the jalapeno for an added kick.
Friday, January 02, 2009 0 Comments

Black Pepper Crab Recipe

Serves 6


3 large Live Crabs
A handful Curry Leaves
10 cloves Garlic, peeled
5 Shallots, peeled
3 thumb-sized Young Ginger, peeled
6 stalks Scallions, cut into 1"
3 stalks Lemongrass
2 to 3 tbsp Black Peppercorns, coarsely ground
1 tbsp Oyster Sauce
1 tbsp Miso Paste
1 tsp Chili Paste
2 tsp Sugar
2 tbsp Dark Sweet Soya Sauce
Salt to taste
Coriander leaves to garnish

280 g Unsalted Butter
1/2 cup Canola Oil

Clean the crabs. Remove the shell. Cut into 4 chunks. Crack the claws. Drain.
Heat half a cup of oil in a wok. Melt 280g butter in oil. Drizzle a dash of salt.
Deep fry the crabs and claws till its shells turn red and the crab meat 
a bit golden brown. Set aside.

Pound the fresh peppercorns using mortar and pestle until coarsely ground.
Set aside.

Put together the garlic, shallots, young ginger, lemongrass, oyster sauce, 
miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of 
water in a blender. Puree until smooth. Set aside.

Take about 3 tbsp canola oil and butter used for deep-frying the crabs.
Pour it in a large wok. 
Throw in a handful of curry leaves in the hot oil.
Fry the curry leaves till fragrant.
Pour the puree in the wok.
Stir fry for 3 to 5 minutes.
Add the coarsely ground black pepper.
Stir fry for about 10 seconds.
Add in the deep-fried crabs and scallions.
Mix thoroughly and continue to stir fry for a minute.
Arrange in a large platter. garnish with coriander leaves.

Serve right away.

Fruity Smoothies Recipe

Papski's New Year Countdown 2009 fruit bowl:
two-headed pineapple, guava, makopa (wax apple), 
lemon, orange, nectarine, mango, persimmon, pear, 
gold kiwi, dragonfruit, avocado, cherry apple, 
grapefruit and snakefruit

Serves 5

1 Orange, peeled 
1 Grapefruit, peeled
1 Pomegranate, scrape all the seeds
3 Nectarine, deseeded
4 Gold kiwi, peeled & chopped
1/2 cup French heavy cream
3 tbsp Honey
Ice Cubes

Set aside a bit of pomegranate seeds to use as garnish.
Put the chopped kiwi, nectarine, pomegranate, grapefruit 
and orange in a blender.
Pour the heavy cream and honey into the fruits.
Throw in some ice cubes.
Blend to make smoothies.
Pour equally in glasses.
Top with pomegranate seeds to garnish.

Serve immediately.